Champagne Cake
easy
Ingredients
- 6 fr. eggs (Gr. M)
- 7-10 Tbsp Salt
- 200 g Sugar
- 1-2 coated Tsp Gingerbread spice
- 50 g Flour
- 50 g Cornstarch
- 1 slightly heaped Tsp baking powder
- 50 g ground almonds (without skin)
- 1 can(s) (850 ml) Apricots
- 8 sheets Gelatine
- 7-10 Tbsp 3 P. Vanillin sugar
- 200 ml Sparkling wine or champagne
- 5 TABLESPOONS Lemon juice
- 800 g Whipped cream
- 80–100 g flaked almonds
- 7-10 Tbsp Icing sugar for dusting
- baking paper
Directions
- 1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate 3 ##eggs##. Beat 3 egg whites, 2 tbsp. cold water and 1 pinch of salt until stiff, adding 75 g sugar and spices. Fold in 3 egg yolks individually. Sift flour, starch and baking powder on top and fold in ground almonds. Brush into the mould. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for 25-30 minutes. Cooling down
- 2
##Apricots## Soak gelatine cold. Cut the biscuit 1x so that the bottom is thicker than the top. Close a cake ring around the lower base
- 3
Separate 3 eggs. Beat 3 egg yolks, 100 g sugar and 1 vanillin sugar until creamy. Whip the sparkling wine until creamy. Squeeze out the gelatine, dissolve at low heat. Stir in juice by the spoonful, then stir into the champagne cream. Chill for about 20 minutes until it begins to ##gelatinize##. Beat 3 egg whites and 1 pinch of salt until stiff, adding 25 g sugar. Beat 200 g cream until stiff. Fold cream first, then beaten egg whites into the cream. 1⁄4 Spread the cream on the lower base. Cover with apricots. Spread the rest of the cream on top. Place 2nd base on top. Chill overnight
- 4
Roast the flaked almonds without fat, cool. Whip 600 g cream and 2 vanilla sugars until stiff. Spread the cake with good 1⁄3 cream. Pour the rest into a piping bag with a large perforated spout. Decorate the cake with cream tuffs close together, with flaked almonds and icing sugar at the top and sides
Nutrition Facts
360 kcal
27 g
23 g
7 g
More Delicious Recipes
